9
   

Holy, holy, holey

 
 
Reply Tue 21 Apr, 2009 02:01 pm
In my constant quest for cheese, I was at the Deli sunday and bought a chunk of swiss cheese, awhile ago I decided on a cheese snack and unwrapped the swiss cheese. The inside of the label said "product of Switzerland" I had no idea that swiss cheese was actually made in Switzerland.
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Type: Discussion • Score: 9 • Views: 2,178 • Replies: 22
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Roberta
 
  1  
Reply Tue 21 Apr, 2009 02:38 pm
Live and loin.
0 Replies
 
Linkat
 
  1  
Reply Tue 21 Apr, 2009 02:40 pm
@dyslexia,
I hear Swiss chocolates are also made in Switerland. Who would've known.
0 Replies
 
Walter Hinteler
 
  1  
Reply Tue 21 Apr, 2009 02:43 pm
@dyslexia,
I do hope that it tasted at least a bit like real, good ole American Swiss Cheese Swiss. Wink

(What was it? Emmentaler, Gruyère, Appemzeller ...? What colour had the label [different age/quality has different colours])
edgarblythe
 
  1  
Reply Tue 21 Apr, 2009 02:54 pm
I cut plugs out of Velveta for my Swiss cheese sandwiches.
0 Replies
 
roger
 
  1  
Reply Tue 21 Apr, 2009 04:20 pm
@Walter Hinteler,
The difference between Kraft American and Swiss cheese is about the same as the difference between Kraft American and Borden's American. Swiss Cheese with holes is exported because we expect holes - god knows why.
0 Replies
 
Eva
 
  1  
Reply Tue 21 Apr, 2009 04:27 pm
It was actually from Switzerland?

Ah, you bought the good stuff!
0 Replies
 
farmerman
 
  1  
Reply Tue 21 Apr, 2009 04:42 pm
IMHO, Ohio crafted Emmenthaler is superior to the Swiss product, since the Swiss product is a harder rindy cheese and the Ohio Swiss is smooth, nutty, nd has a nice Tang. Just my opinion
dlowan
 
  1  
Reply Tue 21 Apr, 2009 05:08 pm
@dyslexia,
dyslexia wrote:

In my constant quest for cheese, I was at the Deli sunday and bought a chunk of swiss cheese, awhile ago I decided on a cheese snack and unwrapped the swiss cheese. The inside of the label said "product of Switzerland" I had no idea that swiss cheese was actually made in Switzerland.


You frighten me.
0 Replies
 
roger
 
  1  
Reply Tue 21 Apr, 2009 06:17 pm
@farmerman,
If you drink Tang, I will avoid any other food advice you have to offer, too.
0 Replies
 
ossobuco
 
  1  
Reply Tue 21 Apr, 2009 06:24 pm
@dyslexia,
dyslexia wrote:

In my constant quest for cheese, I was at the Deli sunday and bought a chunk of swiss cheese, awhile ago I decided on a cheese snack and unwrapped the swiss cheese. The inside of the label said "product of Switzerland" I had no idea that swiss cheese was actually made in Switzerland.


I've not acquired a taste for swiss cheese, but I suppose I should check out the good ones that Walter alludes to.. Cheese has gotten so damn expensive (and I go to stores with poor cheese selections.)

I'm presently happy with an ital fontina that is breaking my wallet - and I'm sure it's just a low end import. It's probably good that I don't live adjacent to a really good cheese store. Hint, you don't either, Dys.
BumbleBeeBoogie
 
  1  
Reply Wed 22 Apr, 2009 08:40 am
@ossobuco,
I like smoky gouda cheese - also some of the goat cheeses.

I enjoy sage cheese, but hard to find.

I've forgotten the name of a wonderful cheese shop in Berkeley, CA that had the most wonderful cheeses from around the world. Always included it on my shopping rounds just as Europeans do instead of super markets. One of the things I miss about the Berkeley foodie area shops clustered in an area.

Another shop had the most fresh and best fish you can imagine.

Then, there was the bread shop.

Couldn't pass up the candy shop's chocolate by one of the most famous chocolate makers.

BBB
ossobuco
 
  1  
Reply Wed 22 Apr, 2009 08:43 am
@BumbleBeeBoogie,
sage cheese? Do you mean Saga blue?
BumbleBeeBoogie
 
  1  
Reply Wed 22 Apr, 2009 09:23 am
@ossobuco,
http://www.foodsubs.com/Chesfirm.html
0 Replies
 
BumbleBeeBoogie
 
  1  
Reply Wed 22 Apr, 2009 09:34 am
@ossobuco,
no, it's a hard cheese.

I use saga blue in my recipe:

French Seckel Pears with Blue Cheese in Marscapone
By BumbleBeeBoogie

Don't miss trying this simple but wonderfully refreshing dish as an appetizer or as a dessert while Seckel pears are in available in the fall and winter seasons.

1 package of the best English Blue Cheese you can find
1 package of the best Marscapone (Italian creamed cheese)
optional 1 teaspoon of brandy or Calvados
French Seckel Pears, peeled, cut in half, cored and sliced

Stir the optional brandy or Calvados into the Marscapone until well-mixed; finely crumble and mash the blue cheese and add to the Marscapone; mix well.

Serve as a dipping sauce for the slices of French Seckel Pears. This sauce is wonderful for other types of pears as well.
ossobuco
 
  1  
Reply Wed 22 Apr, 2009 09:55 am
@BumbleBeeBoogie,
Thanks, I didn't know about those cheeses with some sage..

Here's a link on saga blue and cambazola, which I also like -
http://www.gourmetfoodstore.com/cheese/cheese-details-5608.asp
0 Replies
 
dyslexia
 
  1  
Reply Wed 22 Apr, 2009 11:01 am
I'm going back to buying 5 lb blocks of velveeta and assorted jars of cheez whiz.
roger
 
  1  
Reply Wed 22 Apr, 2009 11:48 am
@dyslexia,
You do know Velveeta comes presliced and individually wrapped, don't you? For a price. . . .
0 Replies
 
Francis
 
  1  
Reply Wed 22 Apr, 2009 11:49 am
Dys, the cheezophile, wrote:
I'm going back to buying 5 lb blocks of velveeta and assorted jars of cheez whiz
.
I wouldn't expect less from you...
dyslexia
 
  1  
Reply Wed 22 Apr, 2009 12:03 pm
@Francis,
Francis wrote:

Dys, the cheezophile, wrote:
I'm going back to buying 5 lb blocks of velveeta and assorted jars of cheez whiz
.
I wouldn't expect less from you...
well I consider it merely polite to have on hand something for guests to gnosh that they are familiar with.
 

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